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F-1 Wagyu
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<blockquote data-quote="Stickney94" data-source="post: 1765355" data-attributes="member: 37941"><p>Your questions are now answered. <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /> </p><p></p><p>Black Wagyu imported in the US were "generally" high marbling. Red Wagyu/Akuashi are "generally" less marbling than black, but well more than European breeds and Akuashi have better growth. The other sub-breeds you mention are generally not involved in US wagyu production (that's again a general statement). </p><p></p><p>Black Wagyu have several lines -- some are high marbling/carcass and others are growth/muscle and some are maternal. There is a breeding method where you rotate breeding sires from these lines (often referred to as A, B, C, and D groups) that attempt to balance traits. </p><p></p><p></p><p>The marketing of Wagyu in the US is almost entirely using either F1 animals (50% wagyu) or animals with lesser percentage (25%). F1 animals can be very good though. But they will not be like the photos you see of highly marbled almost veal looking steaks. </p><p></p><p></p><p>Dave -- sorry for getting this thread down the wagyu rabbit hole <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite1" alt=":)" title="Smile :)" loading="lazy" data-shortname=":)" /></p></blockquote><p></p>
[QUOTE="Stickney94, post: 1765355, member: 37941"] Your questions are now answered. :) Black Wagyu imported in the US were "generally" high marbling. Red Wagyu/Akuashi are "generally" less marbling than black, but well more than European breeds and Akuashi have better growth. The other sub-breeds you mention are generally not involved in US wagyu production (that's again a general statement). Black Wagyu have several lines -- some are high marbling/carcass and others are growth/muscle and some are maternal. There is a breeding method where you rotate breeding sires from these lines (often referred to as A, B, C, and D groups) that attempt to balance traits. The marketing of Wagyu in the US is almost entirely using either F1 animals (50% wagyu) or animals with lesser percentage (25%). F1 animals can be very good though. But they will not be like the photos you see of highly marbled almost veal looking steaks. Dave -- sorry for getting this thread down the wagyu rabbit hole :-) [/QUOTE]
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